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1
Crumb Coating: Line 2 (2-qt.)
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2
freezerproof bowls with plastic wrap (or line 1 [2-qt.]
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3
freezerproof bowl for trial recipe).
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4
Mix OREO Pieces and butter; press 4 cups firmly onto bottom and up side of each lined bowl.
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5
Freeze 1 hour.
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6
Layered Bombe: Beat cream cheese in large bowl of mixer fitted with whip attachment 1 min.
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7
or until creamy; scrape side of bowl.
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8
Gradually add 1 cup plus 2 Tbsp.
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9
coffee (or 1/2 cup plus 1 Tbsp.
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10
coffee for trial recipe), mixing well after each addition.
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11
Add dry pudding mix; beat 1 min.
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12
or until well blended.
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13
Blend in whipped topping.
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14
Spread 2 cups cream cheese mixture over Crumb Coating on bottom of each bowl; sprinkle each bowl with 1/2 cup OREO Pieces.
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15
Mix ice cream and 6 Tbsp.
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16
coffee (or 3 Tbsp.
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17
for trial recipe) until blended.
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18
Carefully spread over cookie crumbs.
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19
Brush cake halves with remaining coffee.
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20
Place, coffee-side down, over ingredients in each bowl; press to fit.
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21
Cover.
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22
Freeze at least 3 hours or overnight until firm.
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23
Unmold Layered Bombes onto cutting board; discard plastic wrap.
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24
Cut each bombe into 12 wedges, dipping knife in hot water between cuts.
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25
Return to freezer until ready to serve.
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26
Mocha Sauce: Blend ganache and coffee until well blended.
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27
Keep warm.
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28
For each serving: Drizzle 2 Tbsp.
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29
Mocha Sauce over serving plate.
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30
Top with 1 Bombe wedge.
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31
Use about 1/4 cup whipped topping to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp.
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32
OREO Pieces.
